Balsamic Roasted Chicken

Chicken is a go-to weeknight dish for many busy moms, and keeping it from becoming boring can be something of a challenge. This recipe is easy to prepare but the complexity of flavors will delight your family and even make for great leftovers.

I like to use a whole cut-up chicken, but have also used just bone-in breasts. I’m not a fan of boneless, skinless breasts in most recipes because they dry out so easily. If using a whole cut-up chicken, try to start with a young, small chicken so the breasts are not hugely out of proportion to the rest of the chicken.

Here’s what I like best about making this chicken—everything is prepared in one dish so cleanup is a snap! Just mix balsamic vinegar, honey, brown sugar, soy sauce, olive oil, chopped garlic, fresh rosemary and a little salt and pepper in a shallow 13 x 9 inch baking dish or pan.

Place the chicken in the dish and turn to coat with the sauce. Then turn the chicken skin side down. I like to wait until this point to pre-heat the oven so the chicken has about 15 minutes to marinate. Roast the chicken skin side down for about thirty minutes, then flip over and roast for another 10-15 minutes, until done and nicely browned.